I found this recipe while I was looking for new cookies to make for Christmas this year. It was listed on Allrecipes.com - I would make a few tweaks the next time I make them because I found them to be a little too sweet.
Ingredients:
1 box red velvet cake mix
2 eggs lightly beaten
1/2 c. vegetable oil
1 Tbs. bourbon (I didn't use this)
Icing:
1 (8oz) pkg. softened cream cheese
1/4 c. softened butter
2 tsp. evaporated milk
1 tsp. vanilla
1/2 c. flaked coconut (I didn't use this either)
4 c. powdered sugar (I would use much less, taste as you go)
1/2 c. well chopped pecans
Directions:
Mix together the cake mix, eggs, and oil (and bourbon if you're using it) in a large bowl. Cover the bowl and let it sit in the fridge for about an hour. You want it to be firm for the next step!
Now, preheat your oven to 375. Roll the cake mix dough into balls, about the size of walnuts, and place about 2 inches apart on an ungreased cookie sheet. Bake until the tops begin to crack, about 8 minutes. Let the cookies cool for about 10 minutes before you remove them to cool completely on a wire rack.
In a large bowl, mix cream cheese, butter, evap. milk, vanilla and coconut if you're using it. Add the powdered sugar 1 cup at a time, taste it after two cups to see if it is sweet enough and continue to add until you're happy with the flavor. If it becomes too stiff, add more evap. milk.
Finally, take your chopped pecans and chop them more! =] You want these to be very small pieces, add them to a bowl. Spread a good amount of icing on the bottom of a cooled cookie, sandwich it with another cookie, pressing firmly so the icing comes all the way to the edge. Roll the edge of the cookies in the chopped pecans. Tada! It sounds like a lot of work, but it isn't so bad! Enjoy.
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